Indulge in this Creamy Autumn Cheesecake featuring Crunchy Maple Pecans
Velvety, flavorful and just sweet enough, this pumpkin cheesecake is a celebration of harvest warmth. I skip canned puree – it’s watery and flat-tasting – so I prefer to roast fresh squash varieties. Roasting enhances its natural sweetness removing unwanted water, yielding a deep, aromatic mash that gives the cheesecake authentic character. The maple pecan brittle completes the dessert: golden, nutty and offering a satisfying crisp complementing the cheesecake’s creamy softness.
Pumpkin Cheesecake with Crunchy Pecan Topping
Prepare about one cup of puree, chop a medium squash, peeled and seeded in sections, then roast, loosely covered, in a hot oven cooked through but not colored. Puree in a high-speed blender.
Prep a brief 10 minutes
Cook 1 hour 45 minutes
Cool 1 hr
Chill at least 6 hours
Serves about 10 people
Base Ingredients
- gingersnap cookies
- rich butter, melted, plus extra for greasing
- sea salt
Cheesecake Mixture
- soft cheese
- 150g caster sugar
- orange zest
- homemade puree (as described above)
- 2 tsp cornflour
- ¾ tsp ground cinnamon
- ½ tsp ground ginger
- nutmeg
- hint of cloves
- fresh eggs, at room temperature
- sour cream
- 1 tsp vanilla extract
Crunchy Finish
- 2 tbsp maple syrup
- fine sugar
- nut pieces, in chunks
- 1 large pinch flaky sea salt
- whipping cream
Heat the oven at a moderate heat and lightly grease the base and sides of a 20cm round springform tin. In a food processor the ginger nuts until crumbly, transfer to a container. Mix in the butter and salt, stir until moistened. Tip into the buttered container, press down firmly, heat until set, then remove and leave to cool.
Turn down the setting to 175C (155C fan). In the meantime, put the cream cheese, sugar and orange zest in a stand mixer, mix using the paddle on medium-low until well blended. Add the puree, thickener, and seasonings, then mix at low speed until combined. Add the eggs separately, incorporating fully after each one, next include the tangy cream and flavoring, mix until smooth.
Scoop the pumpkin filling over the cooled biscuit base level it out using a spatula. Lightly tap the pan on a worktop to remove bubbles, then bake the cheesecake on the middle rack for 45 minutes until the sides are firm and the centre is slightly wobbly. Turn off the oven, leave the door ajar and let it cool down for one hour. Once it’s at room temperature, chill for at least six hours (or for days), until firm.
While waiting, prepare the brittle (in advance). Set the oven to a high temperature and prepare a baking sheet using liner. Stir together the ingredients in a pot and heat slowly on low briefly. Stir in the chopped pecans, then remove from the heat and scrape into the lined tray. Heat until golden, until crisp, set aside. After cooling completely, cut roughly place in a sealed jar frozen.
Release the dessert from its tin move to a plate. Beat the cream until fluffy, then place over the center leaving space around. Sprinkle the brittle on top, offering more on the side.
